10/13/13

Let's just kick things up a notch ok?
I'm tired of pumpkin bread--we have so much at the house.
Why do I keep making it? Why do people keep ordering it?
Don't they know I'm sick of it already? :-)
I'm already ready for summer; for blueberries, raspberries and warm salty ocean swims.
I know, that's not going to happen--just carry on with the pumpkin making because I know
there are a lot of my readers who love pumpkin and are still just getting started with pumpkin
recipe making.
So this one is for you!
Sea salted pumpkin bread bark.
Well, you can also call it leftover pumpkin bread, or pumpkin cookie bark.
Crazy easy to make too.
I don't do hard recipes, so never worry about that from me; just creative & tasty ones.
Take melted white chocolate, pour on parchment lined baking sheet, drizzle with some pumpkin
butter, take chopstick or other stick thingee, spread and make swirls of said pumpkin butter.
Then drizzle with crumbled pumpkin cookies or pumpkin bread.
Gently push the crumbs into the bark.
Sprinkle the top with a tiny amount of sea salt.
Trust me on the sea salt?
The sea salt goes really well with the butteriness of the white chocolate and the sweetness of the pumpkin butter.
Let sit at room temperature for a while to harden or throw in fridge.
Done and done.
Easy right?
And pretty, so people will think you're an absolute genius in the kitchen.

I melted the white chocolate with a teaspoon or two of vegetable oil (up to you).
Take melted white chocolate, pour on parchment lined baking sheet.
Drizzle with some pumpkin butter, take chopstick or other stick thingee, spread and make swirls of pumpkin butter in the chocolate.
Then drizzle with crumbled pumpkin cookies or pumpkin bread.
Gently push the crumbs into the bark.
Sprinkle the top with a tiny amount of sea salt.
Let this sit at room temp for a bit, then into the fridge to harden up.

after like 2 weeks of fall, it can go back to summer, year-round for me. I love summer weather and berries and just the whole vibe. Brrr. I do not like fall and despite winter! Your bark looks so good! What kind of white choc do you use? I have been going through so many brands lately, all seizing and turning into a hot mess when I try to melt them!

Bark is one of those amazing recipes. The idea of using the bread crumbs on top is brilliant! I tend to use them to top cakes when I have leftovers, but I'm trying this one soon. I'll have to make my own pumpkin butter though!

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com